Gluten Free Salmon Avocado Brown Rice Bowl

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Gluten Free Salmon Avocado Brown Rice Bowl

Tender brown rice forms the base of these bowls, piled high with crisp cucumber, shredded purple cabbage, and creamy sliced avocado for a serious mix of textures. The salmon gets a simple rub of turmeric, salt, and pepper before it's seared skin-side down until crackling-crisp, then flipped just long enough to flake apart at the touch of a fork. A bright, punchy dressing built from ginger, rice vinegar, toasted sesame oil, and a touch of honey ties the whole bowl together, with a scatter of scallions and toasted sesame seeds on top for crunch. Every component here is cooked from scratch, so you're building the flavor layer by layer instead of relying on anything premade. It's a vibrant, protein-packed dinner that comes together in one skillet and one saucepan, and it's a great pick for a gluten free rotation.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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3 cups water
¼ tsp salt

For the dressing

3 tbsp tamari
2 tbsp extra virgin olive oil
1 tbsp fresh ginger, finely grated
1 tbsp rice vinegar
1 tsp honey
1 tsp toasted sesame oil

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp avocado oil
½ tsp salt
¼ tsp black pepper
½ tsp ground turmeric

For the bowls

2 ripe avocados, pitted, peeled, and sliced
1 english cucumber, thinly sliced
2 cups purple cabbage, thinly shredded
2 scallions (green tops only), thinly sliced
1 tbsp sesame seeds, dry-roasted (optional)

Instructions

1
Combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, whisk together the tamari, extra virgin olive oil, grated ginger, rice vinegar, honey, and toasted sesame oil in a small bowl until smooth and well combined. Set aside.

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